Container Gardening
You could say I have a green thumb when it comes to growing plants/flowers. In the past I have always planted in the ground around the house. Since moving from California to North Carolina I have figured out that the red clay really doesn't jive with my normal philosophy of dig a hole, toss a seed in or a potted plant from a home improvement store or a nursery in town, and water it. It takes alot more care and time that I can not get out of a normal day. Container gardens are great for that small space you have on a patio or if you live in a condo or townhouse.
So, I started looking into container gardening. There are so many ideas I would of never thought of. A pair of old boots, a pitcher that I got at a rummage sale or an old cookie jar that never has
cookies in it anymore.
This site also helps with great tips to getting your garden growing
What's For Supper Ya'll?
White Beans, Pasta and Chicken
8 ounces dried cavatappi, fusilli, rotini, ditaloni, or other short pasta tubes
1 15- to 19-ounce can cannellini (white kidney) beans, rinsed and drained
1/2 cup chicken broth
3 cloves garlic, thinly sliced
1 tablespoon olive oil
6 plum tomatoes, coarsely chopped (about 2 cups)
12 ounces cooked chicken, shredded
1/4 cup snipped fresh Italian flat-leaf parsley
1/2 to 1 teaspoon cracked black pepper
1/2 teaspoon salt
Fresh Italian flat-leaf parsley sprigs (optional - I usually skip it)
Olive oil (optional - but I recommend at least a little for moisture)
Directions
1. In a large saucepan, cook pasta according to package directions; drain well and set aside.
2. In a blender or food processor, combine 3/4 cup of the beans and the chicken broth. Cover and blend or process until smooth. Place bean puree in pan used for cooking the pasta; bring to boiling. Return pasta to pan.
3. Meanwhile, in a large skillet, cook garlic in 1 tablespoon hot olive oil for 1 minute. Add tomatoes; cook for 1 minute. Add the remaining beans, shredded chicken, snipped parsley, pepper and salt. Heat through.
4. Add the tomato mixture to hot pasta; toss to cost. Top with parsley sprigs and additional olive oil. Serve immediately. Makes 4 servings.
Posted by Stacy Nelson, Easy Dinner Recipes.blogspot.com
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cookies in it anymore. 
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